Candied Young Ginger

Preparation info

  • Makes about

    8 oz

    • Difficulty

      Easy

Appears in

Roots

By Diane Morgan

Published 2012

  • About

This is a recipe for anyone who likes to putter in the kitchen doing fun cooking projects. All you will need are a candy thermometer and a fine-mesh cooling rack. Beyond that, it is just a matter of cooking the ginger slices in sugar syrup, letting them dry, and then coating them in sugar. You will want to use young ginger, typically available in the springtime. It is less fibrous than mature ginger and it has a less spicy bite. For delectable food gifts, package the slices in small celloph

Ingredients

Method